Ah stew. The perfect comfort food for this time of year. There’s not much better than sitting in the warm with a big bowl of stew, watching the rain hammering at the windows and feeling really smug that you’ve not been caught in it.
Instead of making my usual stew, which is basically a mixture of root veggies simmered in a rich ‘beefy’ broth (ah, the wonders of yeast extract) with lots of stodgy herby dumplings…I thought I would try something a bit different. I’ve fallen in love with smoked paprika all over again recently, so thought I’d base this dish around that.
Smoky Tomato, Butterbean and Orzo Stew
- 1 large onion, finely chopped
- 2 large carrots, diced
- 3 stalks of celery, finely chopped
- 3-4 cloves garlic, minced
- 2 tsp (or less) of smoked paprika
- 2 bay leaves
- 2 tins of chopped tomatoes
- 400ml vegetable stock
- 1 tin of butterbeans
- 100g orzo pasta
- salt and pepper
- a little oil for frying
- Heat a little oil in a large pan and fry off the onion, carrots and celery for 8-10 minutes
- Add the paprika and garlic and fry for a few more minutes.
- Stir in the chopped tomatoes, bay leaves and the stock. Bring to the boil, cover and simmer for 30 minutes.
- Add the orzo and butterbeans and simmer for a further 10 minutes or so, until the pasta is cooked through
- Season with salt and pepper before serving.
Serves 4 large portions
This stew was awesome, I topped mine with some tofutti sour cream and served it with potato wedges… but fresh crusty bread would work too. I do think it could have used a little more spice, so may try adding some cayenne along with the paprika next time.